Chicken Roulade

It looks a bit fancy, and a bit complex, but looks can be very deceiving! This simple chicken rollup is a winner, seen here served with a simple garden salad, crunchy butter grilled asparagus and a bed of creamy polenta, it’s a good hearty meal.

Prep time 20 minutes, cook time 30 minutes, Serves 4

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CHICKEN ROULADE

6 chicken thigh fillets, bashed out to 5mm thick
1/3c sundried tomatoes, roughly chopped
1/3c roasted capsicums, roughly chopped
1/2c button mushrooms, quartered
3 squares of your favourite cheese – if you like soft cheese, use 6 slices
1/2c plain flour, seasoned with salt and pepper
1 tbsp olive oil
1 tbsp butter
1/3c white wine
1/3c chicken stock
1tsp wholegrain mustard
1/3c thickened cream

1/2c Polenta
2c chicken stock extra
1 tsp butter

  1. Place sundried tomatoes, capsicum and mushrooms into a food processor and blitz until finely chopped.
  2. Spread each chicken thigh with approx a tablespoon of the blended mix and spread to cover.  Place 1/2 square of cheese at one end of each thigh, and roll up tightly, securing with toothpicks, roll in seasoned flour. WARNING – this can get a bit messy and fidley, but dont stress, it WILL come together.
  3. Heat oil and butter in large frying pan, once frothy, add chicken cooking for 4-5 minutes on each side until golden.  Once golden on all sides, pour wine and stock into pan and continue cooking for another 5 minutes, turning chicken every minute or so.
  4. Remove chicken from pan and allow to rest for 5 minutes.  Add mustard seeds and cream to remaining liquid in pan and stir to combine, place back on low heat.
  5. Meanwhile cook polenta by brining stock to boil, add polenta in a steady stream, stirring constantly until thick, add butter and cook a further 2-3 minutes.
  6. Slice chicken into 1cm slices and serve on a bed of polenta with crispy asparagus topped with wine and mustard sauce, and a side of garden salad (or whatever takes your fancy really!)

This is a fancy favourite of ours, if you’re feeling a little bit less fancy, you can serve this bad boy straight on the plate (skip the slicing) with some mash and colorful veg.

Enjoy ~ LC

Published by

Lauren

Qualified vet, all around foodie, love playing with recipies, and tweaking to perfection.

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